Savory Butternut Squash Casserole

Savory Butternut Squash Casserole

I love learning new ways to cook side dishes instead of the typical steamed broccoli or baked zucchini. When I saw this recipe in my favorite Paleo Cookbook, Well Fed by Melissa Joulwan, I knew I was in for a treat. Smooth yet crunchy and spicy yet savory all at the same time. I knew I had to share this one with you all. I paired this side with baked chicken. Delicious!

Ingredients:
2.5 pounds of butternut squash
2 tablespoons water
1 head garlic
1 tablespoon coconut oil
2 tablespoons coconut milk
1 large egg
¼ cup pecan halves, chopped
2 teaspoons of Ras el Hanout
2 teaspoons salt
2 teaspoons ground cumin
2 teaspoons powdered ginger
2 teaspoons ground black pepper
1.5 teaspoon ground cinnamon
1 teaspooon ground coriander
1 teaspoon ground cayenne pepper
1/2 teaspoon ground cloves
¼ teaspoon of nutmeg
(I didn’t have any cloves, and it turned out just fine. I also had a lot of Ras el Hanout leftover, which I stored in a container to use in another dish.)

Directions:

Preheat the oven to 350. Cut squash in half lengthwise and remove the seeds. Place cut half down on backing sheet and back about 40 minutes until the squash is tender. At the same time that you are cooking the squash, take a head of garlic wrapped in foil and back next to the squash.

After the squash has cooled scoop out the flesh into a food processor. Squeeze roasted pulp into bowl of the squash and process into a puree. Add in the coconut oil, coconut milk, salt to tasting, and Ras el Hanout. Adjust to your liking.

*Add in the Ras el Hanout slowly until you get the desired taste/intensity you want. Also, my food processor is not the best, so I ended up hand mashing everything together a lot too, which worked.

Beat the egg in a small bowl and stir in the puree mixture with the egg. Add in some chopped pecans.

Take a casserole dish (Or cake pan like I used), coat with a bit of coconut oil and add in the squash puree. Top the dish with more chopped pecan halves and now bake in the oven at 400 for 25-30 minutes, until the edges get a bit bubbly and the top is golden brown.